RICOTTA CHEESE CUPCAKES RECIPES

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LEMON-RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING RECIPE ...



Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting Recipe ... image

Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the sweetness in check. This is the perfect grown-up cupcake. Slideshow:  Cupcake Recipes 

Provided by Joanne Chang

Categories     Cupcakes

Total Time 3 hours 0 minutes

Yield Makes 12

Number Of Ingredients 18

8 ounces cream cheese (1 package at room temperature)
6 tablespoons unsalted butter (at room temperature)
1 tablespoon lemon zest (finely grated, plus more for garnish)
? cup honey
2 teaspoons pure vanilla extract
? teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
? cup honey
½ cup fresh ricotta cheese
½ cup vegetable oil
2 tablespoons lemon zest (finely grated)
1 tablespoon pure vanilla extract
2 eggs (large)
1 egg yolk (large)
¾ cup crème fraîche

Steps:

  • Make the Frosting
  • Meanwhile, Make the Cupcakes

LEMON-RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING RECIPE ...



Lemon-Ricotta Cupcakes with Fluffy Lemon Frosting Recipe ... image

Joanne Chang makes her moist, lemony, fresh-tasting cupcakes with honey instead of refined sugar, which keeps the sweetness in check. This is the perfect grown-up cupcake. Slideshow:  Cupcake Recipes 

Provided by Joanne Chang

Categories     Cupcakes

Total Time 3 hours 0 minutes

Yield Makes 12

Number Of Ingredients 18

8 ounces cream cheese (1 package at room temperature)
6 tablespoons unsalted butter (at room temperature)
1 tablespoon lemon zest (finely grated, plus more for garnish)
? cup honey
2 teaspoons pure vanilla extract
? teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
? cup honey
½ cup fresh ricotta cheese
½ cup vegetable oil
2 tablespoons lemon zest (finely grated)
1 tablespoon pure vanilla extract
2 eggs (large)
1 egg yolk (large)
¾ cup crème fraîche

Steps:

  • Make the Frosting
  • Meanwhile, Make the Cupcakes

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ITALIAN LOVE CUPCAKES RECIPE - BETTYCROCKER.COM
italian love cupcakes recipe - bettycrocker.com image
Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin' thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.
From bettycrocker.com
Reviews 3.5
Total Time 1 hours 25 minutes
Cuisine Italian
Calories 250 per serving
  • When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.
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CANNOLI CUPCAKES RECIPE: HOW TO MAKE IT
These jumbo cupcakes feature a fluffy, creamy cannoli-like filling. White chocolate curls on top are the crowning touch.—Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Desserts
Calories 786 calories per serving
  • Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners' sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream., Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers.
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ORANGE MARMALADE-RICOTTA CUPCAKES & MARMALADE BUTTERCREAM ...
Add richness and flavor to cake mix cupcakes by stirring ricotta cheese, and onge juice, and orange marmalade into the batter. Top the cupcakes with a buttercream frosting flavored with orange marmalade.
From myrecipes.com
Reviews 4.5
Total Time 43 minutes
  • Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
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ONE-BOWL LEMON RICOTTA CUPCAKES - BAKER BY NATURE
Sep 03, 2015 · Line or grease cupcake tin and set aside. Mix all of the dry ingredients together in a large bowl. Add the softened butter and vanilla, mix until the batter resembles a course meal. Add the eggs, one at a time, beating well with each new addition. Add ricotta, milk, and lemon juice and mix until combined.
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Jun 18, 2016 · Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside. For the Crust: In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs.
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KNAFEH CUPCAKES WITH RICOTTA CHEESE - DELICIOUSLY ...
Oct 13, 2019 · Mix the ricotta and sugar. Fill the nest with a tbsp of ricotta mixture. Press the ricotta down to make it even. Add more knafeh on top of the ricotta to seal in the cheese. Press the knafeh pastry top, so they’re also on the top. Bake. Bake at 350°F for 15 minutes or until lightly brown on the edges. Syrup Bath.
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Nov 25, 2018 · Preheat the oven to 350. Line 4 cups in a muffin pan with cupcake liners. In a medium bowl, beat together the sugar and butter until light and fluffy, 1 minute. Add the egg, ricotta and almond extract and beat until combined. Sprinkle the flour and baking powder on top and blend just until combined, do not over mix.
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Apr 21, 2016 · Preheat oven to 325 degrees. In large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray cupcake liners with nonstick cooking spray. Place batter into cupcake lined baking pan.
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Oct 13, 2019 · Mix the ricotta and sugar. Fill the nest with a tbsp of ricotta mixture. Press the ricotta down to make it even. Add more knafeh on top of the ricotta to seal in the cheese. Press the knafeh pastry top, so they’re also on the top. Bake. Bake at 350°F for 15 minutes or until lightly brown on the edges. Syrup Bath.
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Jul 29, 2020 · In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, ground peas, baking powder, baking soda, and salt. Add the sugar and mix until well combined. Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
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Pecan-Ricotta Waffles. "Crispy on the outside, soft on the inside, with a little crunch from the pecans," says lutzflcat. "Keep waffles warm in the oven as they complete cooking and come off the waffle iron. The ricotta adds tenderness, richness, and great texture to the waffles.
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